Spicy Pork Stew Slow Cooker

Spicy pork stew with chilli polenta dumplings

25m prep
7h 35m cook
6 servings

Recipe may contain gluten, peanuts, tree nuts, milk and soy.

This stew could have been a labour of love – that is until you busted out the slow cooker. Top it off with chilli polenta dumplings to make it even more special.

22 Ingredients
5 Method Steps

22 Ingredients

2 tbsp extra virgin olive oil
1kg diced pork scotch (neck) or leg
1 red onion, halved, sliced
2 red capsicums, cut into 3cm pieces
2 celery stalks, sliced
2 garlic cloves, thinly sliced
2 tbsp ground cumin
1 tbsp ground coriander
1/4 tsp chilli powder
1 dried bay leaf
1/2 tsp cracked black pepper
1/4 tsp ground cinnamon
3/4 cup Massel beef stock
2 tbsp brown sugar
Mutti Polpa Finely Chopped Tomatoes 400g
300g can red kidney beans, drained, rinsed
2 tbsp chopped fresh oregano leaves, plus extra to serve
Chilli polenta dumplings
1 cup self-raising flour
1 long red chilli, seeded, finely chopped
1/2 cup milk
50g butter, melted
Select all ingredients

5 Method Steps

Heat 1/2 the oil (2 tbsp extra virgin olive oil) in a large frying pan over medium-high heat. Cook pork (1kg diced pork scotch (neck) or leg) , in batches, for 3 to 4 minutes or until browned all over. Transfer to slow cooker.
Heat remaining oil in pan. Add onion (1 red onion, halved, sliced) , capsicum (2 red capsicums, cut into 3cm pieces) and celery (2 celery stalks, sliced) . Cook, stirring, for 5 minutes or until vegetables just start to soften. Add garlic (2 garlic cloves, thinly sliced) , cumin (2 tbsp ground cumin) , coriander (1 tbsp ground coriander) , chilli (1 long red chilli, seeded, finely chopped) , bay leaf (1 dried bay leaf) , pepper (1/2 tsp cracked black pepper) and cinnamon (1/4 tsp ground cinnamon) . Cook, stirring, for 1 minute. Add to slow cooker. Stir in stock (3/4 cup Massel beef stock) , sugar (2 tbsp brown sugar) and tomatoes (Mutti Polpa Finely Chopped Tomatoes 400g) . Cover. Cook on high for 3 hours (or low for 6 hours).
Discard bay leaf. Stir in beans (300g can red kidney beans, drained, rinsed) and oregano (2 tbsp chopped fresh oregano leaves, plus extra to serve) .
Make Chilli Polenta Dumplings; Combine flour (1 cup self-raising flour) , polenta (1/2 cup polenta) and chilli (1/4 tsp chilli powder) in a bowl. Season with salt and pepper. Make a well. Add milk (1/2 cup milk) and butter (50g butter, melted) . Mix well to combine. Roll level tablespoons of mixture into balls.
Place dumplings on top of pork mixture. Cover. Cook on high for 1 hour or until dumplings double in size and are cooked through. Remove lid. Cook for 15 minutes or until top of dumplings are dry. Serve stew and dumplings with extra oregano.

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Recipe Notes

Don't have a slow-cooker? Follow these directions for cooking on the stovetop:

Using a large heavy-based saucepan, follow step 1, transferring pork to a bowl. Follow step 2, adding an extra 1 cup beef stock. Return pork to pan. Cover. Bring to the boil. Cook on low heat for 2 hours. Remove lid. Cook for 1 hour or until sauce thickens and pork is tender. Follow steps 3 and 4. Follow step 5. Cover. Cook for 30 minutes or until dumplings double in size. Remove lid. Cook for 20 minutes or until dumplings are cooked through.